I’m off to Austin today for Paleo f(x) today!! I’m so excited and a little nervous. I’m not the best in big groups. I can be overly shy, which I’m working on. There are so many amazing sessions. Anyone else headed to Austin? What sessions are you most excited to attend? I can’t wait to explore the city more. I went last month for a really quick trip and can’t wait to spend more time there.
In honor of Texas barbecue, I decided my BBQ sauce needed it’s own post! While Texas barbecue is all about the rub, I’m a Kansas girl, and barbecue is all about the sauce. I’ve loved barbecue and barbecue sauce for as long as I can remember. There is just something about a big plate of ribs or brisket smothered in sauce. Unfortunately the sauces I loved didn’t love me back. Most barbecue sauces are packed with sugar and ketchup. This sauce still packs the sweet KC bbq flavor without the refined sugar.
- 1 tbls coconut oil
- 1 medium onion, minced
- 28 oz can whole tomatoes in juice
- 8 oz can tomato sauce
- 3/4 cup apple cider vinegar
- 1/2 cup honey
- 1 tbls maple syrup
- 1 tbls molasses
- Juice from 1/2 fresh squeezed orange
- 1 tbls paprika
- 1 tbsp chili powder
- 2 tsp liquid smoke
- 2 tsp ground black pepper
- 1 tsp sea salt
- 1 tsp coconut aminos
- 2 tbls dijon mustard
- 1 bay leaf
- In large sauce pot, melt coconut oil over medium heat.
- Add in onions and cook until translucent. Add in all other ingredients and stir to combine.
- Bring to a boil then reduce heat to low and simmer for 1 hour, stirring occasionally to break up whole tomatoes.
- If you like your sauce a little sweeter, you can add in 2 more tablespoons honey.
Recipe adapted from Bravo for Paleo.
food styling by: rachel apple